Moo-Cluck Kabobs

Moo-Cluck Kabobs are so incredibly easy to make and delicious, too! These kabobs are juicy and have a flavor that everyone will enjoy which makes them great for summer barbeque gatherings or a weeknight dinner at home. Even picky eaters will be coming back for more!

I like kabobs for a few reasons. First, they are super easy to make ahead of time and be ready to grill when you are. Second, kabobs are great for portion control… which means more money in your pocket when you are hosting get-togethers! I’ve noticed most people’s eyes are bigger than their stomachs. Set out a tray of grilled steaks and chicken and people will probably take one of each because they simply want both flavors. But then reality sets in and you are likely clearing plates at the end of the night with a lot of food left. Why? Because there is also potato salad, grilled corn on the cob, and all the other good things that come with a great barbeque!

With kabobs, your guests are likely to only grab a few because you’ve given them a mixture of choices plus a pre-portioned amount on each stick. You’ll be surprised how far you can stretch a few steaks and chicken breasts while still making them the star of the show!

The Marinade

This marinade is really simple to throw together and you can get them on the grill within 30 minutes! I’ve also prepped these ahead of time and had them marinade 4-6 hours. This is why they are perfect if you are a “Planner” or a “Last Minute” type. The taste is great either way!

The marinade is a mixture of:
-Olive oil
-Soy sauce
-Brown sugar
-Steak seasoning
-Garlic powder
-Liquid smoke

The Meat

Well, these are called Moo-Cluck Kabobs for a reason. So, that means steak and chicken! And the best part? For 16 kabobs you will only need 2 large chicken breasts and a flank steak.

Around here (the midwest) you can get a large family pack of huge chicken breasts for about $10. Since we are only using a few of them, that’s about $3-4 worth of chicken. It’s also not uncommon to find a large flank steak for $5 around here. That’s about 55 cents per kabob. Very affordable!

If you aren’t able to find flank steak, stew meat also works in a pinch!

Prepping the Food

There isn’t much prep work involved here. Simply cut both meats into bite sized chunks and toss into a gallon sized bag. Mix your marinade and pour that over the top. Seal the bag and give it a few shakes so it is evenly coated and wait at least 30 minutes. If you are using wood skewers, use this time to soak them in water. Soaking them will prevent the wood from burning over the heat of the grill.

After it is done marinating, you can start to skewer them. Alternate between steak and chicken until the skewer is full (about 7-8 bite sized pieces).

Grill Time

When you are ready to grill, these only take about 4-5 minutes per side to cook. We also like to make these on days where the weather doesn’t cooperate for outdoor grilling, so the George Foreman grill takes over. Since this grills from both sides, it takes even less time.

When making for a barbeque, we like to pair these with potato salad, grilled corn, etc. When making indoors, the Moo-Cluck Kabobs go well with mashed potatoes and a veggie!

These kabobs are also awesome to make ahead of time and toss on a salad later in the week. Or even a taco shell with lettuce and guacamole. Yum!

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